Originally Posted by Nick Prochilo
Just cook it. It's already pumped up with enough juice to keep it moist!
I agree. A 20% pumped bird/breast has plenty of 'added moisture' already. Brining, is redundant and basically a waste of time, because with that high of a percentage it's basically brined. Think of it like a sponge, if you put a wet sponge in a bowl, it's not going to absorb much water, put a dry sponge in the same bowl and it will absorb alot of the liquid.
It's HARD nowadays to find an 'unenhanced' turkey. If you want to brine, look for the lowest % turkey/breast (mostly the cheaper birds 'store brand') you can find, then brining will certainly be beneficial. If you find a totally all natural unprocessed bird, you'll be in even better shape. Look for something around 6% if you can't find one that is 100% unprocessed.